Methods for utilizing delayed dilution, mixing and filtering to provide customized varieties of fresh-brewed coffee on demand

ABSTRACT

A general object of the present invention is to utilize “delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumers selections) of a fresh-brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution. It is also a general object of the present invention to utilize the undiluted extract to mix and dissolve other beverage compounds to make flavored coffees, cappuccinos, lattes, and the like. “Delayed mixing” and/or “delayed filtering” may also be utilized.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a divisional of, claims priority to, and any otherbenefit of, U.S. patent application Ser. No. 09/638,570, now U.S. Pat.No. 7,455,867 filed on Aug. 14, 2000, and entitled METHODS FOR UTILIZINGDELAYED DILUTION, MIXING AND FILTERING TO PROVIDE CUSTOMIZED VARIETIESOF FRESH-BREWED COFFEE ON DEMAND, and claims priority to, and any otherbenefit of, U.S. Provisional Application No. 60/148,985 filed Aug. 14,1999, the entire disclosures of all which are hereby incorporated byreference.

FIELD OF THE INVENTION

The present invention is directed to methods and systems to provideconsumers (at home or away from home) quantities of ready-to-drink freshbrewed coffee. The consumer may customize a selection of coffee basedupon his/her taste preferences and the serving of fresh-brewed coffeewill be provided almost immediately to the consumer.

More particularly, the present invention is directed to a system inwhich information is collected from a consumer regarding certainquantity, taste and strength preferences of the consumer. Theinformation collected will be used to customize a suitable coffeebeverage for the individual consumer. The means for dilution of thecoffee extract is linked to the information system so that a coffeeextract which has been recently (in the past several minutes and no morethan 48 hour before) brewed is diluted according to the individualconsumer's strength preferences.

The “delayed dilution” aspects of the present invention are used toaccommodate the individual consumer's taste preferences by utilizingmultiple varieties of roast and ground coffee types in the brewingsystem, and by using the undiluted extract to mix/dissolve otherbeverage compounds or flavors to make cappuccinos, lattes, etc., withminimal dilution to the final beverage. The “delayed mixing” aspect ofthe present invention may be utilized to accommodate consumers' tastepreferences by taking separated selected fraction(s) of the freshbrew(s) and diluting and/or mixing appropriate fraction(s) in accordancewith the consumer's preferences. The “delayed filtering” aspects of thepresent invention may be utilized to accommodate various consumerpreferences by offering variations in processing that would impactvarious aspects of body, mouthfeel, and character to accommodate a widerange of consumer taste preferences.

By providing a high volume, fresh-brewed coffee making apparatus anddispensing successive servings of coffee, the invention is particularlydesirable in the restaurant, (especially fast food) environment, as wellas commercial and industrial settings (office buildings, workplaces,hospitals, and the like, with large waiting areas). The intent is tobrew and hold the fresh brewed coffee extracts in quantities sufficientto satisfy demand, without the necessity of making large quantities ofcoffee extracts and then storing them in several containers andeventually discarding the deteriorated old brew.

This invention may also be used in household environments where it maybe desirable to make several different types of finished coffee productstailored to the taste preferences of several household members. Becausethese many variations may be made from earlier, initial brew(s), thevariations can be provided immediately upon each individual selection.

BACKGROUND OF THE INVENTION

Much study has been given to the most satisfactory way to brew roast andground coffee and it is a fact that an excellent grade of coffee(properly grown and optimally roasted) can be effectively ruined forconsumption by improper methods of preparation. In general, a highquality and most satisfying coffee drink is obtained only when itpossesses fine aroma, delicacy of flavor, and fullness of body, as wellas warmth and stimulating character.

Also importantly, many consumers have come to appreciate the manyvarious options available with respect to coffee products (e.g.,variations in strength, varietal type, creaminess, flavors) and thereare a wide variety of coffee options. However, especially in acommercial/industrial setting (e.g., restaurant, fast-food industry,workplace, hospitals), there are many hurdles (e.g., space, difficulty,time, inconvenience) to be overcome in delivering, especially on demand,the preferred choice of coffee to a wide range of consumers.

Additionally, most individual households comprise family members withvarious taste preferences; heretofore, it has been, at best, cumbersomeand bothersome to address individual preferences, and would generallyrequire many different brewing cycles and many different receptacles toaccommodate mixing. It would be desirable to employ one (or at least aminimum number of) brewing process in a single countertop station toefficiently accommodate various taste preferences in a householdenvironment.

Coffee beverages comprise an aqueous solution of the water-soluble (andsometimes insoluble) constituents of the roasted and ground beans of thetree of the family Rubiaciae. There are many varieties of this plant,but the two having the most significance commercially is Caffea arabicaand Caffea canephora (robusta).

Almost universally, the extract is brewed by contacting the roasted andground coffee with hot water at a temperature from moderately-belowboiling to moderately-above boiling, for a predetermined brewing time,separating the extract (including the solutes) from the insolubles, andconsuming the resulting beverage.

Brewing methods can generally be categorized in three broad groups: (1)single-pass infusions in which the water is percolated or pumped throughthe roasted and ground coffee (which may partially serve as its ownfilter) then filtered through a metal, paper, or cloth sieve; (2)percolation methods which recycle the extract through one or morevolumes of grind consecutively, in either a co-current orcounter-current flow, before the extract is siphoned off at therequisite strength; and (3) batch-slurry methods in which a fixed volumeof coffee is mixed with a fixed volume of water in a brewing vessel,permitted to steep with or without agitation, then filtered ormechanically separated to produce the extract.

Equipment for brewing beverages such as coffee and the like havetypically have been of the “single station” type, in which an emptycarafe or pot is positioned on a heating element below a receptacle orbrewing funnel which contains a measured quantity of dry beverage-makingmaterial, e.g. roast and ground coffee. Hot water is then passed throughthe material to extract the essential oils, flavor and body that make upthe beverage, and then drains downwardly through an opening in thefunnel into the pot or carafe. If and when a second pot or carafe ofbeverage is needed, the first must be moved to a separate heatingelement or plate.

Although such prior beverage brewers work satisfactorily for makingrelatively small quantities of beverage, in restaurants and othercommercial and institutional establishments, there is a continuing needfor equipment to make large quantities of coffee, but be able toinstantaneously accommodate the taste preferences of a wide variety ofconsumers, furthermore, this equipment must be easy to use andrelatively automatic so as not to require an unreasonable amount ofpersonal attention during the brewing cycle. The needs of restaurants,institutions and other commercial establishments are of particularconcern in regard to equipment for brewing and making an acceptable cupof coffee to a consumer, given the limitations of space, labor, andtime.

Some currently available beverage brewing devices provide essentiallyinstantaneous hot water to brew beverages in a short amount of time.These devices typically have a hot water reservoir which maintains avolume of water at a predetermined temperature. A cold water fill tubeis attached inside the reservoir, with one end close to, but notabutting, the bottom of the hot water reservoir, of a separate coldwater reservoir or basin positioned above the heated reservoir. A hotwater discharge tube has one end positioned in the hot water reservoirnear an outlet zone generally at the top of the hot water reservoir.Another end of the discharge tube delivers hot water transported throughthe tube to a beverage brewing substance in order to produce a brewedbeverage concentrate.

In order to brew a beverage in a beverage brewing device as describedabove, cold water is poured into the basin. The cold water flows throughthe cold water fill tube and accumulates at the bottom of the hot waterreservoir due to temperature variations between the cold and hot water.The hot water is displaced by the cold water and moves upwardly towardsthe top of the hot water reservoir, which is sealed by a cover, andthrough the hot water discharge tube. Upon being dispensed into abeverage brewing substance, the hot water and beverage brewing substancecreate a brewed beverage concentrate. (For examples of representativeinstantaneous hot water beverage brewing apparati, see U.S. Pat. No.3,385,201 to Martin, U.S. Pat. No. 4,920,871 to Anson, and U.S. Pat. No.5,025,714 and U.S. Pat. No. 5,113,752, both to Brewer.)

Dilution of the brewed extract/concentrate is necessary in order toprevent the brewed extract/concentrate from being too strong as well aspreventing an additional manual step of diluting the extract/concentrateafter it has been brewed. Dilution of the brewed concentrate is achievedby feeding water from the basin to either the brewing funnel andallowing it to pass through the grounds/leaves or the area between theinner brewing funnel and the outer brewing funnel.

It is necessary to provide equipment which requires minimum maintenanceby the employees. It is important to provide equipment which will make asufficient volume of brew to meet the customer demands withoutover-producing, but in adequate quantities which can be replenishedwithin a reasonable time with minimum attention by the employees.Additionally, and preferably, the equipment should be compact.

It is, therefore, desirable to provide a beverage-brewing system whichwill allow a consumer to customize their preferred variety of beveragesfrom a virtually endless selection of possibilities; the system of thepresent invention will provide an individually customized serving ofbeverage delivered at the desired temperature and ready to drink.

SUMMARY OF THE INVENTION

Accordingly, it is a general object of the present invention to providean improved system for providing an individually customized fresh brewedcoffee beverage on demand by a consumer, in a wide range of variety andstrength.

It is a further object of the present invention to provide a brewingsystem for making relatively large quantities of fresh brewed coffeebeverages (in particular, customized as to desired variety, body,character and/or strengths), as chosen by multiple individual consumersjust prior to their consumption. Said system is easy to use by theconsumer or other individual (e.g., restaurant wait staff) obtaining thecustomized beverage. Further, maintenance of the equipment requires onlya small amount of personal attention by the owner/operator of theequipment.

A general object of the present invention is to utilize “delayeddilution” of a concentrated extract to provide a beverage brewing systemwhich immediately (upon customer selection) provides selective dilution(based on individual consumer's selections) of a fresh-brewed coffeeextract after the extract has been allowed to brew and held as anextract before dilution. It is also a general object of the presentinvention to utilize the undiluted extract to mix and dissolve otherbeverage compounds to make flavored coffees, cappuccinos, lattes, andthe like.

One aspect of the present is the method for delivering an individuallycustomized beverage product to a consumer. An exemplary method comprisesthe steps of obtaining consumer preference data from the consumer;determining a beverage formulation corresponding to the consumerpreference data; and providing the consumer a customized beverageproduct corresponding to the beverage formulation.

Another aspect of the present invention is the interactive system fordelivering a customized beverage product to a consumer. In one example,the system comprises a user interface; a customization director incommunication with a customization data store, wherein the customizationdirector comprises executable instructions for determining a user'scustomized formulation; and a beverage delivery system in communicationwith the customization director comprising executable instructions fordelivering a customized beverage product.

Yet another aspect is a computer-readable medium containing instructionsfor controlling a beverage delivery system to produce a customizedbeverage product. In one embodiment, the instructions comprise the stepsof obtaining consumer preference data; determining a consumer beverageformulation corresponding to the consumer preference data; and providingthe consumer a customized beverage corresponding to the consumerbeverage formulation.

Still other objects, advantages and novel features of the presentinvention will become apparent to those skilled in the art from thefollowing detailed description, which is simply, by way of illustration,various modes contemplated for carrying out the invention. As will berealized, the invention is capable of other different obvious aspectsall without departing from the invention. Accordingly, the drawings anddescriptions are illustrative in nature and not restrictive. These andother objects of the present invention are set forth more clearly andfully in the following detailed description.

BRIEF DESCRIPTION OF THE DRAWINGS

While the specification concludes with claims particularly pointing outand distinctly claiming the present invention, it is believed that thesame will be understand from the following description taken inconjunction with the accompanying drawings in which:

FIG. 1 is a schematic illustration of an exemplary interactive systemfor conducting business according to the present invention;

FIG. 2 depicts a flowchart of a method of providing a customizedbeverage product to a consumer according to the present invention;

FIG. 3 is a schematic illustration of an exemplary server/client networkaccording to the present invention; and

FIG. 4 depicts a flowchart of an exemplary method of providing acustomized beverage to a consumer.

FIG. 5 represents another embodiment of the present invention whereinvarious components of the customizable beverage delivery system 100 arelocated and/or replicated at different physical locations. System 100comprises one or more away from home customizable beverage deliverysystems 502, one or more at home customizable beverage delivery systems504, and one or more remote beverage programming stations 506. The awayfrom home systems 502 may be located in restaurants, at work, inconvenience or grocery stores, and the like. The remote programmingstations 506 may be located either at the same physical location as theat home system 504 and away from home system 502, or at another, remotephysical location.

The components of system 100 are each connected by a network 507 bynetwork connector 509. Network connector 509 may be any networkconnector known in the art including, but not limited to, token ring,Ethernet, telephone line, fiber optic, cellular, coaxial cable,universal serial bus, parallel cable, serial cable, IEEE 1394 Firewire,Bluetooth, infrared (IR), radio frequency (RF), laser, and the like, orcombinations thereof. Network connector 509 is connected to the variouscomponents via a network connection device 508. The network connectiondevice includes, but is not limited to, telephone modems, cable modems,DSL modems, peripheral ports (e.g., serial, parallel, USB, IR), and thelike and combinations thereof. Network 507 may be a peer-to-peernetwork, a client-server network, the Internet, an intranet, and thelike, or combinations thereof.

In one embodiment of the present invention both the away from homesystem 502 and the at home system 504 comprises a customization director104, a beverage delivery system 109, a data display device 510, a datainput device 512, a data storage device 106, and network connectiondevice 508. It will be appreciated by those skilled in the art that boththe data display device 510 and the data input device 512 may be thesame device (as in the case of a touch screen) or may be separatedevices (e.g. a keyboard and an LCD display screen). It will also beappreciated that the data input and display devices (512 and 510) can beany such device known or used in the art including, but not limited tothose that work by sight, sound, magnetism, light, electrical signal,and the like or combinations thereof. The customization director 104 isconnected to the network and other components of system 100 via thenetwork connection device 508. The customization director 104 is alsoconnected to the data input device 512, data display device 510, thebeverage delivery system 109 and the data storage device 106. The datastorage device 106 may be comprised of one or more data storage devicesof those commonly known and used in the art. The data storage device 106may contain data of beverage formulations, user identification, userpreferences, and the like.

Remote programming station 506 is connected to network 507 via a networkconnection device 508, which is in turn connected to customizationdirector 104, a data display device 510, a data input device 512, and adata storage device 106. The remote programming station 506 may be astand alone, dedicated computer device, such as a work station.Alternatively, station 506 may be the combination of a generic computerdevice running a software program that allows the user to create acustomized beverage formula and store the information on data storagedevice 106. Suitable programs could be constructed using suchprogramming languages java, cgi script, html, xtml, shtml, and the like.

It will be appreciated that with respect to system 100 as represented inFIG. 5 it is within the skill of those in the art to design and buildsystems that share system resources and reduce the redundancy of systemcomponents. In such systems, for example, network 507 could employ asingle data storage device 106 that may, or may not, be located inphysical proximity to the system component at which the user iscurrently located. Additionally, system 100 could employ a single datadirector 104 to which all devices are connected to over network 507.

Another embodiment of the present invention is represented by FIG. 6 anddescribed in detail below. The customizable beverage system 100 iscontained within housing 608. A touch screen display 602 located withinhousing 608 serves as both the input device for the collection of datafrom the system user and the output device for displaying informationrelating to the user's beverage selection. Touch screen 602 displays aseries of Graphical user Interfaces (GUI) 603 which serve to facilitatethe collection and display of information between the user and thecustomized beverage system 100. Information may also be collectedelectronically by system 100 through the use of a card reader 604 whichreads information stored on identification card 607. For system users'who are visually impaired, or simply to further facilitate the exchangeof information, microphone 606 can be utilized to input verbal commandsto system 100 and speaker 609 can be utilized to communicate choices andother information to the user. Verbal commands via microphone 606 wouldbe translated using speech recognition software into instructions thatcould be interpreted by customization director 104 (not shown).

With reference to the presently described embodiment the user wouldapproach system 100 and be presented with a standard welcome GUI 603.The information displayed on the standard welcome GUI could be eitherstatic, dynamic, or mixtures thereof. In one embodiment of the presentinvention the standard welcome GUI 603 displays current news, weatherand sports information, in addition to information describing the typesof customizable beverages system 100 can provide. System useinstructions may also be displayed on the standard welcome GUI 603.

The user then activates System 100 by either touching touch-screen 602displaying the standard welcome GUI 603, inserting the user'sidentification card 607 into card reader 604, or alternativelyvocalizing a session start command that would be picked-up by microphone606. Following system activation, system 100 alters the display ontouch-screen display 602 from the standard welcome GUI 603 to thebeverage selection GUI 700.

FIG. 7 shows the beverage selection GUI 700. Beverage selection GUI 700contains a personalized greeting area 702 which displays informationreferring to the current user. This information could include the user'sname, account information such as remaining balance, beverage selectionsuggestions based on previous consumption patterns and/or predictedbeverage choice desires, and the like. Beverage selection GUI 700 alsocontains additional data display area 704 which can display a variety ofinformation that may or may not be associated with the current user. Forexample, additional data display area 704 could display an update ofuser's financial portfolio, e-mail account information (i.e., newmessage status, message sender, subject, or alternatively the entiremessage), weather updates, news headlines, sports scores, and the like.The exact information content displayed may be selected by the user, bysystem 100 based on previous and/or current experience with the user(e.g. demographic criteria, beverage selection, and the like), or acombination of the two. Additional data display area 704 may alsodisplay advertisements and other promotional information.

Beverage selection GUI 700 also contains predetermined beverageselection icons and labels 706 which correspond to standard beverageformulations. These standard beverage formulations may be displayed forevery user, regardless of the time of activation, or may be alternatedby system 100 depending on the time of day, season, weather, and thelike. Alternatively, the predetermined beverage selection icons andlabels 706 may correspond to beverage formulations saved by the currentuser, for example, the current user's favorite afternoon beveragechoice. The saved beverage formulation may be located on and accessedfrom the user identification card, may be stored in a local data storagedevice, or may be located on a remote data storage device that isaccessed by system 100. Beverage selection GUI 700 also displays acustomization option icon and label 708 which when selected by the userwill initiate activation and display of the customization GUI 800.

FIG. 8 details a beverage customization GUI 800 which displayinformation corresponding to the design of a customized beverage. Thebeverage customization GUI 800 may optionally contain personalizedgreeting area 702 and/or additional data display area 704. Principally,the beverage customization GUI 800 displays one or more customizablebeverage characteristic indicators 802 which correspond to a givenbeverage characteristic which system 100 can adjust in conformity withthe indicated preference of the system user. Customizable beveragecharacteristic indicators 802 comprises a customizable beveragecharacteristic scale 804 which conveys the total degree of variabilitypossible with the given customizable beverage characteristic (i.e.,roast color, beverage strength, beverage temperature, additionalflavors, and the like), and customizable beverage characteristicposition marker 805 which corresponds to the current level ofcustomizable beverage characteristic on the customizable beveragecharacteristic scale 804. The system user would, in the case of atouch-screen, touch that portion of the customizable beveragecharacteristic scale 804 that represents the desired level of the givencustomizable beverage characteristic. The beverage customization GUI 800would then update such that the customizable beverage characteristicindicator 802 would reflect the user's preference by displaying thecustomizable beverage characteristic position marker 805 over theappropriate portion of the customizable beverage characteristic scale804. When the user has finished formulating a customized beverage theuser may either save the customized beverage formulation via selectionof the save icon 806, or the user may have system 100 dispense thebeverage via selection of the dispensing icon 808. Upon selection of thesave icon 806 system 100 may transfer the programmed beverageformulation to any device capable of storing the customized beverageinformation. Optionally, the user may return to a previous GUI throughselection of the return icon 810 which will prompt the system to displaya previous GUI, such as the beverage selection GUI 700.

Another embodiment of the present invention is detailed in FIG. 9 andthe corresponding description below. System 100 is capable of dispensingboth customized beverages and beverages with predetermined,non-customizable formulations. The beverage variety is indicated by thebeverage variety indicator icon 902, which displays informationpertaining to a given beverage choice. If a given beverage varietyindicator icon 902 corresponds to a beverage choice that is customizablethen one or more customizable beverage characteristic indicators 802will be located in close proximity such that the user may customize thebeverage. In one embodiment of the present invention the customizablebeverage characteristic indicator 802 comprises two or more discretecustomizable beverage characteristic indicators 908 which correspond toa customizable beverage characteristic (i.e., roast color, beveragestrength, beverage temperature, additional flavors, and the like).System 100 also allows the user to select a non-customizable beverage.Once the user has selected the desired beverage, and customized thebeverage if the desired beverage choice corresponds to a customizablebeverage, the beverage may be dispensed via depression of dispensebutton 906.

DETAILED DESCRIPTION OF THE INVENTION

Reference will now be made in detail to various embodiments of theinvention, various examples of which are illustrated in the accompanyingdrawings, wherein like numerals indicate corresponding elementsthroughout the views.

The present invention is directed to a system for the individualcustomization of ready to drink coffee products for multiple consumer,as well as the provision of the customized ready to drink coffee ondemand, after consumer input. The method of the present inventioncomprises three basic steps: collecting information from a consumerregarding the consumer's desires as to the variety of coffee he/shedesires at that point in consumption; a system linking the consumer'schoice of coffee product to a holding area which contains an amount offresh-brewed concentrate and an area where the dilution of the coffeeoccurs at a ratio of water to fresh-brewed coffee extract that isconsistent with the consumer's choice as to brew strength and variety.The system of the present invention may optionally utilize (either orboth) the aspects of “delayed mixing” and “delayed filtration” tofurther increase the options of “fresh brewed” coffee deliverable, ondemand, to the individual consumer based upon their preferences.

A. Definition

As used herein the terms “ready-to-serve beverage” and “ready-to-drinkbeverage” are used interchangeably to refer to beverage products thatare in a ready-to-use, consumable form. They are made from fresh-brewedcoffee extracts and can also include dry mixes, powders, liquids,extracts, concentrates, and emulsions, in a wide variety offormulations.

The term “fresh-brewed” as used herein refers to beverage extracts whichhave been extracted and held for a “hold-time” for at least about 5minutes, desirably at least about 15 minutes and most preferably atleast about 30 minutes and no more than about 48 hours, preferably nomore than about 24 hours, more preferably no more than about 12 hours,most preferably no more than about 6 hours.

The term “hold-time” means that period of time beginning with the onsetof brewing of the extract and ending when dilution begins. For multiplebrews into one holding tank, the “hold-time” would be the weightedaverage of the extracts still in the tank.

The temperature of the brew as it leaves the extractor is greater than100° F., preferably greater than 120° F., more preferably greater than150° F., and most preferably greater than about 170° F., and the brewsolids is less than about 10%, preferably less than about 5%, morepreferably less than about 4%, most preferably less than about 3.5%.

The term “classifications” as used herein means characteristics orattributes of certain types of beverage and include temperature,strength, body (full or light), roast (color or degree), acidity,sweetness, bitterness and/or mouthfeel.

The term “variety” means country of origin (grown) and/or specificgrowing region (e.g., varietal), including harvesting andpost-harvesting techniques, within a given species or a specifies withina genus. Coffee beans useful in the present invention can be either of asingle type or grade of bean or can be formed from blends of variousbean types or grades, and can be undecaffeinated or decaffeinated. Thesehigh-grown-type beans are typically referred to as high grade coffees.Suitable high grade coffee having high acidity include Arabicas andColombians characterized as having “excellent body,” “acid,” “fragrant,”“aromatic” and occasionally “chocolatey.” Examples of typical highquality coffees are “Milds” often referred to as high grade Arabicas,and include among others Colombians, Mexicans, and other washed Mildssuch as strictly hard bean Costa Rica, Kenyas A and B, and strictly hardbean Guatemalans.

As used herein, the term “comprising” means that the various coffees,other ingredients, or steps, can be conjointly employed in practicingthe present invention. Accordingly, the term “comprising” encompassesthe more restrictive terms “consisting essentially of” and “consistingof.”

B. Making the Coffee Beverage Extract

Almost universally, the extract is brewed by contacting the roasted andground coffee with hot water at a temperature from moderately-belowboiling to moderately-above boiling, for a predetermined brewing time,separating the extract (including the solutes) from the insolubles, andconsuming the resulting beverage. Any extract/concentrate which isgenerally available can be used in the practice of the system of thisinvention. In one embodiment, the roast and ground coffee is containedin pods or sachets that are inserted into the brewing chamber. Anexample of this type of pod is the “K-Cup”, manufactured by Keurig, Inc.and disclosed in U.S. Pat. Nos. 5,325,765 and 5,840,189, herebyincorporated by reference herein. Brewing methods can generally becategorized in three broad groups: (1) single-pass infusions in whichthe water is percolated or pumped through the roasted and ground coffee(which may partially serve as its own filter) then filtered through ametal, paper, or cloth sieve; (2) percolation methods which recycle theextract through one or more volumes of grind consecutively, in either aco-current or counter-current flow, before the extract is siphoned offat the requisite strength; and (3) batch-slurry methods in which a fixedvolume of coffee is mixed with a fixed volume of water in a brewingvessel, permitted to steep with or without agitation, then filtered ormechanically separated to produce the extract.

Systems providing fresh brewed coffee, typically been of the “singlestation” type, in which an empty carafe or pot is positioned on aheating element below a receptacle or brewing funnel which contains ameasured quantity of dry beverage-making material, e.g. ground coffee.Hot water is then passed through the material to extract the essentialoils, flavor and body that make up the beverage, and then drainsdownwardly through an opening in the funnel into the pot or carafe. Ifand when a second pot or carafe of beverage is needed, the first must bemoved to a separate heating element or plate. Although such priorbeverage brewers work satisfactorily for making relatively smallquantities of beverage, in restaurants and other commercial andinstitutional establishments, there is a continuing need for equipmentto make large quantities of beverages which is easy to use andrelatively automatic so as not to require an unreasonable amount ofpersonal attention during the brewing cycle.

In the practice of the present invention, the weight ratio of theextraction portion of water to dry, roast and ground coffee is fromabout 5:1 to about 24:1; preferably from about 8:1 to about 13:1. Whenthis amount of water is used for (drip) extraction, a relatively strong(meaning concentrated but not bitter) filtered coffee extract is issued.Normally, this extract will have a soluble solids content by weight ofgreater than about 1.2%, preferably 1.5%. The relatively strong filteredcoffee extract is then diluted with a sufficient amount of dilutionwater to a preferred beverage concentration.

While several embodiments of the present invention have been illustratedand described, it is not intended to thereby limit the presentinvention. Rather, it will be obvious to those skilled in the art thatvarious changes and modifications can be made without departing from thespirit and scope of the invention. It is intended, therefore, to coverin the appended claims all such changes and modifications that arewithin the scope of this invention.

C. Delayed Dilution

The system of the present invention offers customization of fresh brewedcoffee based upon consumer preferences by utilization of delayeddilution of the fresh brewed coffee extract.

As used herein, the term “delayed dilution” refers to the aspect ofholding the fresh brewed coffee extract for a minimum period of about 5minutes, preferably of about 15 minutes, more preferably of about 30minutes; “delayed dilution” also refers to the aspect of holding theextract for a maximum period of time of about 48 hours, preferably ofabout 24 hours, more preferably of about 12 hours, most preferably ofabout 6 hours.

The fresh brewed extract produced by the process of the presentinvention has a brew solids of less than about 10%, preferably less thanabout 5%, more preferably less than about 4%, most preferably less thanabout 3.5%. In a particularly preferred embodiment of the process of thepresent invention, the extract has a minimum brew solids of greater thanabout 1.2%, preferably greater than about 1.5%, most preferably greaterthan about 2%.

It is important to recognize that a key aspect of the present inventionallows customization of the preferred coffee just prior to dispensing;there is no predetermination of characters or strength as is seen withmany automated systems. The “delayed dilution” aspect allows multipleservings of individually tailored coffee to be prepared from a minimumnumber of brew cycle(s), preferably one. Additionally, theseindividually tailored servings are dispensed on demand.

Said dilution ratios will be from about zero (no dilution) to about 1:15coffee/water, and can be easily varied, utilizing currently availablemethods, upon receiving the consumer's selection input regardingstrength. Also, the temperature of the dilution water may be varied toaccommodate individual consumer preferences around consumptiontemperature; there are several ways that this could readily beaccomplished, but one preferred way would be to have two dilution lines;one for hot (170-200° F.) and one for cold (40-80° F.) water andcoordinate their rate and flow to deliver the coffee to each individualconsumer at their preferred temperature.

In the practice of the present invention, the weight ratio of theextraction portion of water to dry, roast and ground coffee is fromabout 5:1 to about 24:1; preferably from about 8:1 to about 13:1. Whenthis amount of water is used for (drip) extraction, a relatively strong(meaning concentrated but not bitter) filtered coffee extract is issued.Normally, this extract will have a soluble solids content by weight ofgreater than about 1.2%, preferably 1.5%. The relatively strong filteredcoffee extract is then diluted with a sufficient amount of dilutionwater to a preferred beverage concentration.

Clearly, this aspect of the system of the present invention imparts manybenefits to the fresh-brewed extract that result in a better finalcoffee beverage for the consumer. For instance, delaying dilution of theextracted coffee removes the need to hold the coffee in a“consumption-ready,” i.e., “ready-to-drink”, state (e.g., diluted and atthe preferred temperature). In the undiluted state, the coffee has lesswater and degrades at a slower rate. Additionally, the need to heat orcool during holding is minimized.

Further, the undiluted extract takes up less space and can be moreeasily surged in a given physical geometry. An additional benefit of thesmaller space is that the equipment (station) can be more economicallysealed against oxygen contact. Because of the concentration of theextract, the extract will also have less dissolved oxygen per dissolvedcoffee solids which will slow down the oxidation reactions (less volumeof aqueous solution per coffee solids).

Employing the “delayed dilution” aspect of this present inventionresults in many benefits to the finished cup of coffee; this ultimatelyresults in less “too old” or “stale” coffee being served. The reactionrates that occur during holding are minimized by delayed dilution. In aparticularly preferred embodiment of the present invention, the brewedextract may be cooled or refrigerated, to less than 170° F., preferablyto less than 160° F., more preferably to less than 140° F., and mostpreferably between 35° F. and 50° F. to further reduce the changesoccurring during holding the extract much less energy and space will berequired to run this system, as it is easier to heat and keep hot waterthan to keep brewed hot coffee ready to dispense. It will be recognizedby those skilled in the art that cooling or refrigerating the extractwill further increase maximum hold times that can still maintaindesirable flavor attributes.

D. Delayed Mixing

In another aspect of the present invention, the coffeeextract/concentrate can be automatically fractionated previous toinitial, or a subsequent (if any) dilution. By mixing various fractionsof the extract, the character and body of the resulting coffee beveragecan be changed. For example, in coffee, the early fraction will be moreacid, “high grown” and less ashy and dirty. The later fractions will beless acid and stronger in bitter ashy dirty flavors. To accommodatevarious consumer preferences, the coffee beverages could be made fromthe earlier extract alone, the latter extract alone, or a mix offractions in various ratios. The potential variety created could cover“high grown” to “low” coffees and could also cover some of the aspectscharacter and body resulting from a degree of roasting.

As used herein, the term “delayed mixing” refers to the aspect ofholding the fresh brewed coffee extract for a minimum period of about 5minutes, preferably of about 15 minutes, more preferably of about 30minutes; “delayed mixing” also refers to the aspect of holding theextract for a maximum period of time of about 48 hours, preferably ofabout 24 hours, more preferably of about 12 hours, most preferably ofabout 6 hours.

It is recognized that novel coffee beverage products could be preparedusing this aspect of the present invention. Clearly, some substancesthat result in character and body appear in initial fractions only (orappear in initial fractions and disappear upon continued heating) whileother such substances appear in later fractions only. By mixingfractions and, further, by mixing them in various ratios, a multitude ofbeverage types can be prepared which have heretofore been unavailableusing standard brewing equipment and practices.

E. Delayed Filtering

The “delayed filtering” aspect of the present invention would allow thecoffee extract/concentrate to stay in contact with the coffee grounds ortea leaves during holding of the extract. While not wanting to belimited by theory, it is believed that the grounds or leaves would helpabsorb the reaction compounds during extract storage and would alsobuffer the acids created during storage. Filtering could also becustomized at dispensing, e.g., metal filter vs. paper filter, and couldalso be in stages (e.g., coarse metal mesh, followed by dilution, andthen paper filtering).

As used herein, the term “delayed filtering” refers to the aspect ofholding the fresh brewed preferably coffee extract for a minimum periodof about 5 minutes, preferably of about 15 minutes, more preferably ofabout 30 minutes; “delayed filtering” also refers to the aspect ofholding the extract for a maximum period of time of about 48 hours,preferably of about 24 hours, more preferably of about 12 hours, mostpreferably of about 6 hours.

F. Customization System

System Interface

Because of the potential purchase cost, personal time investment, andfear of negative experience, consumers may find experimentation or the“trial-and-error” associated with finding their most desired type ofbeverage product to be unacceptable or unpleasant. Many consumers do notunderstand how the various options available with respect to beverageproducts corresponds to their own individualized taste preferences.Further complicating this situation is that, in a given location,literally dozens of options with respect to beverage products might beavailable for consumption.

It is, therefore, desirable to provide a method which will allow aconsumer to identify one or more beverage products which that consumerhas a statistically greater chance of accepting and enjoying from ataste preference standpoint than other available beverage products.Ideally, such a system should be simple to learn and use.

The method of the present invention comprises three basic steps:collecting information from a consumer regarding the consumer's desiresas to the variety of beverage they desire at that point in consumption;a process linking the consumer's choice of beverage product to a holdingarea which contains an amount of fresh-brewed extract; and an area wherethe dilution of the beverage occurs at a ratio of water to fresh-brewedbeverage extract that is consistent with the consumer's choice as tobrew strength and variety. The system of the present invention mayoptionally utilize (either or both) the aspects of “delayed mixing” and“delayed filtration” to further increase the options of “fresh brewed”beverage deliverable, on demand, to the individual consumer based upontheir preferences.

2. Definitions:

The term “variety creating systems/devices” as used herein refers todevices and processes that can transform one or more input materialsinto multiple varieties of beverages. Such systems and devices includingdelayed dilution means/systems; delayed filtering means/systems, and/ordelayed filtration means/systems.

The term “customization interface”, as used herein, refers to thenon-human vehicle which transmits the information (e.g. consumerinformation, customization information, and customizationrecommendation) between the consumer and the beverage delivery system.This interface can be embodied in many ways, and the consumer may accessthe customization interface from a remote location.

The term “beverage delivery system” as used herein refers to thestation, apparatus, device, equipment, or series thereof that is linkedwith the customization interface and is, optionally, equipped with“variety creating systems/devices” including delayed dilutionmeans/systems; delayed mixing means/systems, and/or delayed filtrationmeans/systems.

The term “customized selection identification” as used herein refers tothe process in which, and the means by which, the customizationinterface or the beverage delivery system recognizes the consumer and isable to deliver (in the case of the beverage delivery system) or todirect the delivery (in the case of the customization interface) thecustomized beverage to the consumer. Suitable ways of identifying theconsumer include, but are not limited to, personal identification number(PIN) either communicated to the system via a keypad, touchscreen,matrix card, retinal scanner, thumbprint reader, or radio frequencyidentification tags (RFID).

The term “consumer identification” as used herein refers to the processin which, and the means by which, the customization director or the IDdevice recognizes the applicable consumer preferences and is able todevelop and determine the appropriate customized beverage accordingly.Suitable ways of identifying the applicable consumer preferencesinclude, but are not limited to, personal identification number (PIN),username, pass code, and the like which can be communicated to thesystem via an input device or process, such as a keypad, touch screen,matrix card, retinal scanner, thumbprint reader, magnetic card readers,bar codes, or radio frequency identification tags (RFID), and the like.

The term “consumer” as used herein refers to any user of the systeminteracting with the customization director for the purpose of inputtinga beverage option, customization information, customizationrecommendation, or receiving a beverage product. This individual can bea chef, clerk, customer, “wait staff”, servers, etc., and the like. Theconsumer may access the user interface from a remote location, e.g. byphone, Internet, wireless connection, or the like.

The term “beverage formulation” as used herein is the informationdetermined by the customization director providing a customizedselection corresponding to the selected products, options,characteristics or beverage products that has been processed by thecustomization director to be relevant to the individual consumer orconsumer preference(s) (i.e. in the case of large volume orders formultiple beverage drinkers).

The term “customization information” as used here in the informationdelivered by the customization interface or the beverage delivery systemproviding an individualized selection of customized informationregarding products, option, characteristic or beverage products that hasbeen processed by the customization interface to be relevant to theindividual consumer.

The term “customization recommendation” as used herein is theinformation determined by the customization director to provide anindividualized customized recommendation regarding products, option,characteristic or beverage products that has been processed by thecustomization director to be relevant to the individual consumer orconsumer preference(s). In one embodiment customization recommendationswill be based on past interactions. In another embodiment, thecustomization recommendations may include promotional and/or seasonalselections.

The system of the present invention can also allow individual consumersto communicate with the system so that their personal customizedselections can be accommodated by the beverage delivery system. Thereare many ways that individual systems can be developed to achieve thisaspect of the present invention; the examples discussed herein arerepresentative only and are not intended to be limiting. Suitable waysof communicating with the consumer include, but are not limited to,voice, keyboard, Internet, touchscreen, and conventional means such asselectors, slide bars, buttons, and switches. By understanding whatindividual consumers desire either by certain key questions, sampling ordirect taste questions the system can deliver consumers preferred tasteand needs.

An individuals' desires can also be dynamic and changing over timeand/or by event or experience, e.g. time of day, day of week, day ofmonth, seasonal, occasion, environment, work/pleasure, mood, physical,mental, etc. Their desires can also evolve based on experimentation,experience, education, knowledge, lifestyle changes, and age. Thecustomization interface can include this type of personal or historicalinformation as it processes the consumer information, as well asincorporate demographical trends and traits, and common experiences asit processes consumer information. In another embodiment, thecustomization recommendation may include promotional and/or seasonalselections. For example, as individuals' age, they may choose to addsupplements to their customized beverages (e.g., post-menopausal womenmay want to add calcium). Beverage delivery systems in particular venuesmay offer special additives (e.g., health food stores or health clubsmay want to add new product lines like vitamins or minerals in powders)as samples to increase retail sales and health clubs may wish to offerrehydration support after workouts.

Additionally, the customization interface may be continuallyassimilating available data to increase customization capability andongoing recommendations. In a particularly prepared embodiment of thesystem of the present invention, this type of information and inputs arecontinually monitored, updated, and refined, to changes and predictsoptions tailored to individual consumers; this aspect of informationprocessing is Global Assimilator Customization System.

The system of the present invention must be equipped with sufficient andsuitable memory function so that both of the consumer and the menu itemscan be accommodated. This includes product use and incidence andconsumer selection and response. There are many ways that individualsystems can be developed to accommodate this aspect of the presentinvention; the examples discussed herein are representative only and arenot intended to be limiting. Suitable embodiments of the memoryfunctions of the system of the present invention can include, but arenot limited to, central databases, system databases, portable databases.

In one preferred embodiment of the invention herein, the system usesinformation around the consumers taste preferences to suggest particularretail beverages that the consumer might try. In one version of thisaspect, a consumer could use the beverage system to sample variousretail brands. Conversely, various retail brands could refer to, orotherwise be associated with, certain flavors or gelatins in thebeverage supply system.

The system of the present invention can have a means for thecustomization interface to identify, i.e. recognize, individualconsumers. This allows individual consumers to go/return to the physicallocation(s) of the system(s) (either the customization interface orbeverage delivery system) and transmit to the system(s) their desiredbeverage selection without repeating the step-by-step sequence ofselection programming. These individual preferences may also includetime and place based adjustments that are determined by past system usehistories. There are many ways that individual systems can be developedto accommodate this aspect of the present invention; the examplesdiscussed herein are representative only and are not intended to belimiting. Suitable ways of identifying the consumer include, but are notlimited to, personal identification number (PIN) either communicated tothe system via a keypad, touchscreen, matrix card, retinal scanner,thumbprint reader, or radio frequency identification tags (RFID). Inaddition, the system(s) can be pre-programmed, periodically programmed,and/or networked to allow for the individual consumers' identificationand associated preferences to be universally recognized by all suchsystems.

One aspect of the present invention, schematically depicted in FIG. 1,can be understood from the system 100 for delivering a customizedbeverage product to a consumer, comprising: a user interface 102; acustomization director 104 in communication with the user interface 102;a data store 106 in communication with the customization director 104;and a beverage delivery system 109 in communication with thecustomization director 104. In another embodiment of the presentinvention, the system further comprises an identification device 108 incommunication with the customization director 104 and a consumeridentifier 110.

The customization director 104, might comprise a set of executableinstructions such as in the form of software, routines, programs,algorithms, code, logic and the like, which would, inter alia,facilitate the determination of customized beverage formulations.

In one embodiment of the present invention, the customization director104 is provided in communication, such as via a token ring, Ethernet,telephone modem connection, radio or microwave connection, parallelcables, serial cables, telephone lines, universal serial bus “USB”,Firewire, Bluetooth, fiber optics, infrared “IR”, radio frequency “RF”and the like, or combinations thereof, with the data store 106 and theuser interface 102. The customization director 104 may be integratedinto a beverage dispensing device, or in an alternative embodiment mightbe hosted or housed on a remote device. Remote devices may include otherconsumer appliances, a personal computer, or an external server locatedsomewhere on the Internet.

In another embodiment of the present invention, the user interface 102might comprise a computer, a personal digital assistant (PDA), a kiosk,a device with wireless application protocol programs (WAP) such as cellphone, auto computer or PDA, interactive TV, or an Internet appliance,or the like. User interface 102 allows the user to interact with theinteractive system 100 and, as will be understood, can take any of avirtually unlimited number of alternative audio, visual and/or othercommunicative forms. In an exemplary embodiment, the user interface 104may comprise a computer system comprising a CPU, memory, a visualdisplay device and an input means. Preferred input means comprise akeyboard/keypad or mouse or other means of input such as an inputmicrophone with speech recognition input devices, touch screen inputdevices, and/or visual input utilizing a video camera. In theillustrated embodiment, the user interface 104 might comprise a computerconnected to the Internet through a communication link 120 and running aweb browser such as Internet Explorer from Microsoft Corp. or NetscapeNavigator from Netscape Communications Corp. An example of the consumerinput to be provided by the consumer might comprise the desiredtemperature of the brewed beverage, for example, hot, warm or cold, orin an alternative embodiment, the input may request an actualtemperature to be inputted. Additional areas of input may furtherinclude beverage strength (i.e. varying level of blackness), beveragesize (i.e. container size), additives such as cream, sugar, milk,artificial sweeteners, flavors and the like.

The beverage delivery system 109 of this example can be a standardbeverage delivery system known to one skilled in the art. Examplesinclude single-pass infusion systems, percolation systems, andbatch-slurry systems. In one embodiment of the present invention, theinteractive system 100 is integrated into the beverage delivery system109. In another embodiment, the interactive system 100 is separate fromthe beverage delivery system 109.

In yet another embodiment of the present invention, consumers desiring acustomized beverage are provided an identifier 110 such as anidentification card, password or number which comprises any availableidentification device or protocol known to one skilled in the art. Suchidentification may comprise any combination of bar codes, radiofrequency identification tags, data, chips, smart cards and the like.Various identification/identification device combinations are known toone skilled in the art, and may be employed by various embodiments ofthe present invention.

In another embodiment of the present invention, the identificationdevice 108 comprises a bar code scanner. Various bar code scanners areknown to one skilled in the art and include 1) pen type readers andlaser scanners, 2) CCD readers, and 3) camera based readers. Pen typereaders include a light source and a photo diode that are placed next toeach other in the tip of a pen or wand. To read a bar code, the userpasses the tip of the pen across the bars and the photo diode measuresthe intensity of the light reflected back from the light source andgenerates a waveform that is used to measure the widths of the bars andspaces in the bar code. Dark bars in the bar code absorb light and whitespaces reflect light so that the voltage waveform generated by the photodiode is an exact duplicate of the bar and space pattern in the barcode. This waveform is decoded by the scanner. Laser scanners work thesame way as pen type readers except that they use a laser beam as thelight source and typically employ either a reciprocating mirror or arotating prism to scan the laser beam back and forth across the barcode. As with the pen type reader, a photo diode is used to measure theintensity of the light reflected back from the bar code. In both penreaders and laser scanners, the light emitted by the reader is tuned toa specific frequency and the photo diode is designed to detect only thissame frequency light. Pen type readers and laser scanners can bepurchased with different resolutions to enable them to read bar codes ofdifferent sizes. The scanner resolution is measured by the size of thedot of light emitted by the reader. CCD (Charge Coupled Device) readersuse an array of hundreds of tiny light sensors lined up in a row in thehead of the reader. Each sensor can be thought of as a single photodiode that measures the intensity of the light immediately in front ofit. Each individual light sensor in the CCD reader is extremely smalland because there are hundreds of sensors lined up in a row, a voltagepattern identical to the pattern in a bar code is generated in thereader by sequentially measuring the voltages across each sensor in therow. The important difference between a CCD reader and a pen or laserscanner is that the CCD reader is measuring emitted ambient light fromthe bar code whereas pen or laser scanners are measuring reflected lightof a specific frequency originating from the scanner itself. The newesttype of bar code reader currently available are camera based readersthat use a small video camera to capture an image of a bar code. Thereader then uses sophisticated digital image processing techniques todecode the bar code. Video cameras use the same CCD technology as in aCCD bar code reader except that instead of having a single row ofsensors, a video camera has hundreds of rows of sensors arranged in atwo dimensional array so that they can generate an image.

In another embodiment of the present invention, the identificationdevice 108 comprises a radio frequency scanning device. Radio FrequencyIdentification (RF ID) uses radio frequency communication toautomatically identify, track and manage objects, people or animals. Alow-frequency, passive, magnetically-coupled RF ID system is made up oftwo parts: a reader and a tag. The tags are typically attached toobjects or animals that require a unique identification number. The tagsinclude an electronic circuit (transponder) and tuned antenna-capacitorcircuit. The tags are small sophisticated radio transmitters andreceivers. They are powered by the RF field generated by the reader.Upon being powered up, the tag will continuously transmit, by dampingthe incoming RF power field, its data. The RF ID reader has three mainfunctions: energizing, demodulating and decoding. The reader, using atuned antenna-capacitor circuit, emits a low-frequency radio wave field.This is used to power up the tags. The information sent by the tag mustbe demodulated. The encoded information is decoded by the reader'son-board micro-controller. This information can then be used by acontrolling processor. In both the reader and the tag, the antenna canbe shaped and sized in different ways. Because of the small size of thetag, it can be formed to fit almost any situation. Since there is nocontact or viewing required, the RF ID system allows great freedom ofmovement and placement of the tag and reader become less of a criticalissue.

In one embodiment of the present invention, an administrative user mayaccess the customization director 104 and data store 106 by utilizing anadministrative interface 130 to utilize, analyze or otherwise apply thecustomization data and consumer feedback data to develop or improveproducts of the enterprise and to develop or improve components of thebeverage brewing system. This insight gained from the consumer may alsoprovide very beneficial information for the research, development,marketing and improvement of future products and systems. It can becontemplated as well, that an enterprise might make its interactive datastore results and analysis of the data available to other entities. Thismight entail allowing such entities to have access to such data via theInternet, via printed reports, via interactive software on computers,periodic data subscription services or the like.

In yet another embodiment of the present invention, the system mayfurther comprise a retail interface 180. The retail interface may beadapted to communicate purchase data and consumer data to and from thecustomization director 104. For example, a consumer may make a purchasefor a beverage at a cashier checkout, but the beverage system may not bedirectly accessible from the checkout. The retail interface 180 may senddata to the customization director 104 which will then prepare thebeverage upon interaction by the purchaser. In another embodiment, theretail interface 180 communicates with the customization director 104 toensure that the consumer is authorized to receive the beverage product.For example, a consumer may purchase the beverage from a remote locateand then enter a special access code at the user interface which thendispenses the beverage to the consumer.

There can be a number of ways to determine relevant customized brewingformulations of the beverage delivery system. In one embodiment, theconsumer is prompted to enter consumer preference data through the userinterface. This data may then be stored for later retrieval duringsubsequent visits to the beverage delivery system. As an example, theconsumer preference data inputted through the user interface orretrieved from the data store might be matched against one or moredecision trees. A decision tree typically comprises a set ofresponses/traits/categories against which the consumer preference datacan be compared against. For example, a decision tree might compriseevery combination of possible consumer preference data. The preferencedata is then compared against the decision tree for a matching branchand the matching branch provides further instructions to be executed asa result of the match. Such decision trees would preferably comprisepotential combinations of consumer preference data which have beendesigned with the system's intended application in mind, so thatappropriate optimized operating conditions can be established thatpertain to the customized beverage to be delivered. Preferably, thedecision trees are converted to mathematical algorithms which thenprocess the decision tree comparisons or “decisions” electronically toquickly ascertain the appropriate optimized beverage formulation for thebeverage delivery system.

In order to update the optimization process to allow for modification or“morphing” as appropriate, one embodiment of the present inventioncomprises the decision trees or algorithms of the customization director104 being updated by a neural network 111. In the customized beveragedelivery example, the neural network 111 would assess various applicableconsumer preferences and feedback data retrieved from the data store todetermine if any changes to the mathematical algorithms or dialogscripts are needed to facilitate or optimize the decision making processof determining customized beverage formulations. For example, a neuralnetwork can continuously update its decision making algorithm byincorporating user input such as feedback into the decision makingprocess akin to artificial intelligence or “smart” logic. According toHaykin, S. (1994), Neural Networks: A Comprehensive Foundation, NY:Macmillan, p. 2, a neural network is a massively parallel distributedprocessor that has a natural propensity for storing experientialknowledge and making it available for use. It resembles the brain in tworespects: 1) Knowledge is acquired by the network through a learningprocess; and 2) Interneuron connection strengths known as synapticweights are used to store the knowledge. The neural network analyzes thedata store 106 for trends, feedback data, consumer preference data andother additional data to develop and refine algorithms for decisionmaking. In one embodiment, a neural network would automatically makechanges to the customization director's 104 decision trees or algorithmsbased upon the growing base of consumer preference and user feedbackdata. A description of one such suitable neural network can be found inco-pending U.S. Patent Application No. 60/149,857, filed Aug. 19, 1999in the name of Robert P. Piotrowski et al., which is herein incorporatedby reference,

Another embodiment of the present invention, depicted in FIG. 2,includes the method for providing a customized beverage product to acustomer. The method comprises the steps of obtaining consumerpreference data corresponding to a customer (step 200); determining aconsumer beverage formulation corresponding to the consumer preferencedata (step 204); and providing the consumer a customized beveragecorresponding to the consumer beverage formulation (step 206).

The system of the present invention can also allow individual customersto communicate with the beverage delivery system so that theircustomized selections can be accommodated by the beverage deliverysystem. There are many ways that individual systems can be developed toachieve this aspect of the present invention; the examples discussedherein are representative only and are not intended to be limiting.Suitable ways of communicating with the consumer include, but are notlimited to, voice, keyboard, Internet, touchscreen, and conventionalmeans such as selectors, slide bars, buttons, and switches. Byunderstanding what individual consumers desire either by certain keyquestions, sampling or direct taste questions the system can deliverconsumers preferred taste and needs. A customer's desires can also bedynamic and changing over time and/or by event or experience, e.g. timeof day, day of week, day of month, seasonal, occasion, environment,work/pleasure, mood, physical, mental, etc. Their desires can alsoevolve based on experimentation, experience, education, moods, healthconditions, knowledge, lifestyle changes, and age. The customizationinterface can include this type of personal or historical information asit processes the consumer information, as well as incorporatedemographic trends and traits, and common experiences as it processesconsumer information. Additionally, the customization interface may becontinually assimilating available data to increase customizationcapability and ongoing recommendations. In a particularly preparedembodiment of the system of the present invention, this type ofinformation and inputs are continually monitored, updated, and refined,to changes and predicts options tailored to individual consumers; thisaspect of information processing can be accomplished by a neural networkor other technologies known to one skilled in the art.

FIG. 3 schematically illustrates a sample client/server network 300which might be employed to implement an embodiment of the presentinvention. As one with ordinary skill in the art will readilyappreciate, a client/server network is only one type of network, and avariety of other configurations, such as peer-to-peer connections, arealso considered networks. In a client/server network, a plurality ofnodes are interconnected such that the various nodes send and/or receiveinformation to/from one another. As shown here, a server node 302 isinterconnected with a plurality of client nodes 314 using a connection316 such as a token ring, Ethernet, telephone modem connection, radio ormicrowave connection, parallel cables, serial cables, telephone lines,universal serial bus “USB”, Firewire, Bluetooth, fiber optics, infrared“IR”, radio frequency “RF”, or other wireless communications, and thelike, or combinations thereof.

A computer-readable medium, shown here as a CD ROM (318), holdsinformation readable by a computer, such as programs, data, logic,files, etc. As will be readily appreciated, computer-readable medium cantake a variety of forms, including magnetic storage (such as hard diskdrives, floppy diskettes, etc.), optical storage (such as laser discs,compact discs, DVD's, etc.), electronic storage (such as random accessmemory “RAM”, read only memory “ROM”, programmable read only memory“PROM”, etc.), and the like.

One embodiment of the present invention comprises the method forproviding a customized beverage product to a consumer. An exemplaryembodiment is depicted in the flowchart of FIG. 4. In this example, theconsumer has previously registered with the beverage system and has beenissued an RF ID key tag to utilize the system. The consumer passes theRF ID key tag across the ID device area of the system (step 400). The IDdevice activates the RF ID tag and receives the customer identifierstored in the tag (step 402). This customer identifier is then passed tothe customization director (step 404), which in turn searches the datastore for consumer data corresponding to the consumer identifier (step406). The consumer data is retrieved and the customization directoranalyzes the data (step 408) and then presents to the consumer one ormore customization options (step 410). In one embodiment, thecustomization director might also prompt the consumer to enter feedbackdata for the last interaction and beverage delivery with the system. Inanother embodiment, the customization director may present one or morepromotional and/or seasonal option selections to the consumer.Customization options include but are not limited to strength, flavor,type of bean (coffee), temperature, and finishing options (cream, milk,etc.) The customization director can also display express formulationswhich enable the consumer to select the express formulation and allother decisions are automatically completed by the system. In oneembodiment, the consumer can manually create and save customizationoptions as express formulations to save time and reduce formulationerrors for future beverage deliveries. Once the consumer has inputtedhis/her customization options (step 412), the customization directorwill analyze the options (step 414) and send corresponding commands tothe beverage delivery system (step 416). In addition, the customizationdirector preferably stores the selected customization options in thedata store in a record corresponding to the consumer identifier.

In one embodiment, the customization director will, during a laterinteraction, prompt the consumer to input feedback data corresponding tothe previous beverage formulation. For example, the customizationdirector may prompt the consumer to input a rating of 1 to 10 on thebeverage product customized during the last visit. In anotherembodiment, the consumer may select to speak with a customer servicerepresentative and the customization director will establish aconnection which places the consumer in communication with the customerservice person. In yet another embodiment of the present invention, thecustomization director will display previous beverage purchasesassociated with the consumer's identification and prompt the consumer toenter feedback data or complete a survey regarding the previous beveragepurchases. The consumer may receive a reward (i.e. con, discount, etc.)for complete feedback data.

In another embodiment of the present invention, the consumer can accessthe user interface to preselect his/her beverage preferences in advancefrom a remote location. For example, the system may comprise numerouscustomization formulation options whereby the desired formulations couldbe customized ahead of actual purchase to save time. In an exemplaryembodiment, a web site might be hosted on a network such as a wide-areanetwork, local-area network, or the Internet, and the like, which theconsumer can access through some communications device. The web browsercontacts a web server and requests data information, in the form of aUniform Resource Locator (URL). This data information comprises the userinterface of the interactive system of the present invention. Typically,URL addresses are typed into the browser to access web pages, and URLaddresses are embedded within the pages themselves to provide thehypertext links to other pages. A hypertext link allows the user toclick on the link and be redirected to the corresponding web site to theURL address of the hypertext link. Many browsers exist for accessing theWorld Wide Web, such as Netscape Navigator from Netscape CommunicationsCorp. and the Internet Explorer from Microsoft Corp. Similarly, numerousweb servers exist for providing content to the World Wide Web, such asApache from the Apache Group, Internet Information Server from MicrosoftCorp., Lotus Domino Go Webserver from IBM, Netscape Enterprise Serverfrom Netscape Communications Corp. and Oracle Web Application Serverfrom Oracle Corp. These browsers and web servers can be utilized toallow access to the present invention from virtually any web-accessibledevice.

In another embodiment of the present invention, the system is configuredto communicate with a remote data store. This ability allows thecustomization director to identify individual customers who have notpreviously interacted with the system at the present location and toretrieve the consumer's centrally-stored profile. This allows individualconsumers to go to various physical locations of the system and transmitto the system their desired beverage selection without repeating thestep-by-step sequence of selection programming. These individualpreferences may also include time and place based adjustments that aredetermined by past system use histories. There are many ways thatindividual systems can be developed to accommodate this aspect of thepresent invention; the examples discussed herein are representative onlyand are not intended to be limiting. Suitable ways of identifying theconsumer include, but are not limited to, personal identification number(PIN) either communicated to the system via a keypad, touchscreen,matrix card, retinal scanner, thumbprint reader, or radio frequencyidentification tags (RFID). In addition, the system(s) can bepre-programmed, periodically programmed, and/or networked to allow forthe individual consumers' identification and associated preferences tobe universally recognized by all such systems.

In one embodiment of the present invention, an administrative user mayaccess the customization director 104 and data store 106 by utilizing anadministrative interface 130 to utilize, analyze or otherwise apply thecustomization data and consumer feedback data to develop or improveproducts of the enterprise and to develop or improve components of thebeverage brewing system. This insight gained from the consumer may alsoprovide very beneficial information for the research, development,marketing and improvement of future products and systems. It can becontemplated as well, that an enterprise might make its interactive datastore results and analysis of the data available to other entities. Thismight entail allowing such entities to have access to such data via theInternet, via printed reports, via interactive software on computers,periodic data subscription services or the like.

In yet another embodiment of the present invention, the system mayfurther comprise a retail interface 180. The retail interface may beadapted to communicate purchase data and consumer data to and from thecustomization director 104. For example, a consumer may make a purchasefor a beverage at a cashier checkout, but the beverage system may not bedirectly accessible from the checkout. The retail interface 180 may senddata to the customization director 104 which will then prepare thebeverage upon interaction by the purchaser. In another embodiment, theretail interface 180 communicates with the customization director 104 toensure that the consumer is authorized to receive the beverage product.For example, a consumer may purchase the beverage from a remote locateand then enter a special access code at the user interface which thendispenses the beverage to the consumer.

EXAMPLES

While particular embodiments of the present invention have beenillustrated and described, it would be obvious to those skilled in theart that various other changes and modifications can be made withoutdeparting from the spirit and scope of the invention.

Example 1

Consumer establishes a personal profile over the Internet or at thesystem and answers a few simple questions around beverage and relatedpreferences. These questions help deliver the product with the rightprofile, and may allow the system to make suggestions and/or formulationmodifications appropriate for the user during the instant or futuretransaction. The profile is maintained in a central database accessed bythe system via wireless, local area network (LAN) or telephonycommunication devices wherever the consumer is. The consumer isrecognized via a personal identification number (PIN) stored in radiofrequency identification tags RFID, matrix cards, or their credit card.Consumer can get their own designed drink or choose from a variety ofdrinks that are close to their prescribed beverage in personalacceptance.

Consumer is allowed to choose from flavor profile of differentattributes in creating their own cup. This is done with slide bars andselectors or a multidimensional space representing the world of beveragetaste including strength, sweetness, creaminess, and flavor.

User selects at various times the character of the coffee they prefervia an consumer interface window.

The consumer establishes a personal profile over the Internet or at thesystem which may entail and answering a few questions about beveragepreferences. The responses to these questions are analyzed by thecustomization director to formulate and deliver the product with theright profile. The consumer is presented the opportunity to customizetheir own beverage or choose from a variety of pre-configured drinksthat approximately match the consumer's personal profile.

Example 2

-   A.) The coffee is prepared by placing 410 grams of all arabica roast    and ground coffee in a standard brew basket/funnel of a 1½ gallon    satellite brewer. 4500 milliliters of water is delivered to the brew    basket at atmospheric pressure. Water is delivered at 200° F. and 10    milliliters per second. The brew is filtered with standard paper    coffee filters the resultant brew is 2.8% brew solids. The extract    exit temperature was 175° F.-   B.) The coffee extract is held for up to 48 hours on a Bunn    Softheat™ satellite system at 180° F.-   C.) Products are selected based on images and words surrounding the    strength characteristics. A push button or spigot delivers coffee of    differing characteristics. The consumer samples product variety    until they find what is most appealing to them.-   D.) Products are delivered to the consumer via a system that    combines the held extract with water at 170° F. for hot beverages.    The ratio of water to extract controls the resultant strength of the    brew.

Example 3

-   A.) The coffee is prepared by placing 205 grams of roast and ground    decaffeinated coffee into an automatic slurry brewer equipped with a    metal mesh filter. While the brew basket exit is closed, an initial    200 ml of 203° F. water is delivered to the closed system and    allowed to steep for 200 seconds. The brew basket is allowed to open    and the extract is allowed to drain. An additional 900 ml of 203° F.    water is then delivered to the coffee at 5 ml/s under constant    pressure. The final coffee extract is 7.7% brew solids.-   B.) The coffee extract is held in a closed tank heated to 160° F.-   C.) Consumer establishes a personal profile over the Internet or at    the system and answers a few simple questions around preference.    These questions help deliver the product with the right profile. The    profile is maintained in a central database accessed by the system    via wireless, local area network (LAN) or telephony communication    devices wherever the consumer is. The consumer is recognized via a    personal identification number (PIN) stored in radio frequency    identification tags RFID, matrix cards, or their credit card.    Consumer can get their own designed drink or choose from a variety    of drinks that are close to their prescribed beverage in personal    acceptance.-   D.) The extract is diluted with water to produce a variety of    strengths from 0.1% brew solids to 7.7% brew solids.

Example 4

-   A.) The coffee is prepared by placing 76.5 grams of roast and ground    coffee in a standard brew basket of a ½ gallon bottle brewer. 1860    milliliters of water is delivered to the brew basket at 200° F. and    12 milliliters per second and ambient pressure. The brew is filtered    with standard paper coffee filters the resultant brew is 1.4% brew    solids. The extract exit temperature was 172° F.-   B.) The coffee extract is held for up to 48 hours at near adiabatic    conditions in a sealed glass lined thermos maintained at 160° F.-   C.) Consumer is allowed to choose from flavor profile of different    attributes in creating their own cup. This is done with slide bars    and selectors or a multidimensional space representing the world of    beverage taste including strength, sweetness, creaminess, and    flavor.-   D.) The extract is diluted with hot water at any proportions from    all extract to all water. The extract was diluted to full strength    (0:1), half strength (1:1, 0.7% brew solids), third strength (2:1,    0.47% brew solids) and quarter strength (3:1, 0.35% brew solids).    The resultant extract was also mixed with 20% cappuccino powder at    similar strengths. The resultant products range from very sweet    creamy cappuccinos to high coffee flavored cappuccinos. The    cappuccinos were then blended with a 50% solution of sized ice to    create slushed cappuccinos.

Example 5

-   A.) The coffee is prepared by placing 176.5 grams of roast and    ground coffee in a standard brew basket of a ½ gallon bottle brewer.    1860 milliliters of water is delivered to the brew basket at 200° F.    and 12 milliliters per second and atmospheric pressure. The brew is    filtered with standard paper coffee filters. During extraction, the    first half of the extract is diverted to one holding chamber    resulting in a 2.8% brew solids and a 15% brew solids yield. The    last half of the brew, a resultant extract of 1.1% brew solids and    10% yield, is collected in a second chamber.-   B.) The two fractions of the brew are delivered to a three chambered    glass lined thermos, including a hot water reservoir.-   C.) The user selects the character of the coffee they prefer with a    dial that controls the delivery rate of the three streams. The range    of delivery is from all first half to all second half to any ratio    in between and a dilution 0.1% brew solids to full strength.

Example 6

-   A.) The coffee is prepared by placing 410 grams of all roast and    ground coffee in a standard brew basket/funnel of a 1½ gallon    satellite brewer. 4500 milliliters of water is delivered to the brew    basket at atmospheric pressure. Water is delivered at 200° F. and 10    milliliters per second. The brew is filtered with standard paper    coffee filters. This brew is fractionated into five equal volumes    over the length of the brew.-   B.) User selects at various times the character of the coffee they    prefer via an consumer interface window.-   C.) Table of Use History. Coffee fractions were blended together as    stated below and then diluted at the designated ratios.

Time Water to User (Hour) Fraction 1 Fraction 2 Fraction 3 Fraction 4Fraction 5 Extract Ratio 1 0.5 0 65% 0 0 35% 3:1 2 1.5 15% 35% 0 40% 10%4:1 3 2 55% 15% 0 0 30% 1:1 4 3 70% 0 30% 0 0 3:1 5 4 15% 35% 0 40% 10%4:1 6 5 0 100%  0 0 0 5:1 7 6 15% 15% 15% 25% 30% 2.5:1   8 7 100%  0 00 0 2:1 9 8 15% 30% 15% 25% 15% 3:1

Example 7

-   A) The extract from Example 1 and the extract from Example 2 were    loaded into a system.-   B) User selects at various times the character of the coffee they    prefer via an consumer interface window.-   C) Table of Use History. The coffee extracts were blended together    as stated below and then diluted at the designated ratios.

User Time (Hour) Extract 1 Extract 2 Water to Extract Ratio 1 0.75 50%50% 3:1 2 1.5 40% 60% 4:1 3 4 100% 0% 3:1 4 6 25% 75% 6:1

Example 8

-   A.) An all Arabica roast and ground and flaked coffee was brewed    with Delayed Filtering by placing 206 grams of the dry flaked coffee    in a standard paper coffee filter in a stainless steel basket for a    ½ gallon bottle brewer. The outlet of the steel basket was plugged    to “delay” the exit of the extract from the basket. The basket was    then placed in position under the spray head of the ½ gallon bottle    brewer and 1300 milliliters of 200 F water was allowed to enter the    basket via the sprayhead at a rate of 9 ml/sec. The water and coffee    were allowed to be in contact with each other during this hold    period and the basket was left uninsulated to an ambient temperature    of 70 F.-   B.) Products are selected based on images and words surrounding the    strength characteristics. A push button or spigot delivers coffee of    differing characteristics. Consumer samples product variety until    they find what is most appealing to them.-   C.) At 30 minutes, 100 ml of the extract was allowed to be drained    from the basket and therefore filtered from the remaining coffee    grounds via. the paper filter. This extract had 6.1% brew solids and    an exit temperature of 127 F. This extract was diluted 4:1 water to    extract ratio. At 35 minutes, 100 ml of the extract was allowed to    be drained from the basket and therefore filtered from the remaining    coffee grounds via. the paper filter. This extract had 6.1% brew    solids and an exit temperature of 125 F. This extract was diluted    3:1 water to extract ratio. The remaining extract was drained from    the basket and likewise filtered at 60 minutes and also had 6.1%    brew solids and an exit temperature of 123 F.

Example 9

-   A.) An all Arabica roast and ground and flaked coffee was brewed    with Delayed Filtering by placing 368 grams of the dry flaked coffee    in a 5 inch wide by 10 inch long filter pouch made from a woven    nylon material. The pouch was left open on one end and then inserted    into a Bunn Softheat™ satellite tank via the top entrance. The pouch    was then suspended inside the tank by screwing the top lid on with    the pouch extending out through the lid threads. 4400 ml of 200 F    water was then introduced into the pouch via the downspout tube in    the tank. The coffee in the filter pouch was then totally immersed    in water and the tank was maintained at 181 F.-   B.) Users select at various times the character of the coffee they    prefer via an consumer interface window.-   C.) Extract was then drained from the tank at 1, 6 and 17 hours    having respective brew solids levels of 2.18%, 2.24% and 2.22%, with    dilution ratios of 3:1, 3.5:1, and 2:1 respectively.

Example 10

-   A.) A roast and ground coffee containing 30% robustas was brewed in    a sealed vessel at a coffee to water ratio of 0.079. The water was    preheated to 185° F. and the sealed vessel was then maintained at    183° F.-   B.) Users select at various times the character of the coffee they    prefer via an consumer interface window.-   C.) 100 milliliters of the extract was filtered via coffee filter    paper at 0.5 hours and had 1.95% brew solids and was diluted at 3:1.    100 milliliters of the extract from the sealed vessel was filtered    at 20.5 hours via a metal mesh screen and had a brew solids of 2.0%    and a dilution ratio of 1:1.

Example 11

-   A.) The coffee is prepared by placing 205 grams of roast and ground    decaffeinated coffee into an automatic slurry brewer equipped with a    metal mesh filter. While the brew basket exit is closed, an initial    200 ml of 203° F. water is delivered to the closed system and    allowed to steep for 200 seconds. The brew basket is allowed to open    and the extract is allowed to drain. An additional 900 ml of 203° F.    water is then delivered to the coffee at 5 ml/s under constant    pressure. The final coffee extract is 7.7% brew solids.-   B.) The coffee extract is held in a closed tank heated to 160° F.-   C.) Consumer establishes a personal profile over the Internet or at    the system and answers a few simple questions around preference.    These questions help deliver the product with the right profile.    Consumer can get their own prescribed beverage or choose from a    variety of drinks that approximate prescribed beverage in their    personal acceptance profile.-   D.) The extract is diluted with water to produce a variety of    strengths from 0.1% brew solids to 7.7% brew solids. A diluted    extract of 2.0% brew solids was whipped in a high shear blender to    produce a cream. This blend was then dosed with a 0.05% vanilla    flavoring and 5% sugar.

The steps A-D in each the above Examples may be substituted for eachother, e.g., A.) in Example 1 for A.) in Example 4.

Example 12

In this example, an exemplary interaction with the customizationdirector will be described. The consumer, Frank, approaches the userinterface and slides his beverage card through the card reader which ispart of the user interface. Frank previously had completed anapplication for the beverage card and was subsequently sent his ownbeverage card. Frank's beverage card contains a unique identificationnumber that is utilized by the customization director to retrieveFrank's profile. In this example, Frank had previously chosen apassword/passnumber to protect unauthorized use of his beverage card.Upon swiping his card through the card reader, the customizationdirector through the user interface prompts Frank to input his password.Frank inputs his password through the touch screen display of the userinterface. The customization director transmits the identificationnumber and password to the data store to determine if they matched anexisting record. Finding a match, the customization director retrievesFranks customization profile and analyzes the profile to determine thebeverage options to display to Frank. The customization directordisplays numerous customization options to Frank such as coffee beentype, temperature, strength, finishing options as well as a few expressoptions such as your last coffee purchase, store's special pick andbeverage of the month. Frank then inputs the selection of the special ofthe month. The customization director receives Frank's selection anddetermines the corresponding commands to send to the beverage deliverysystem. The beverage delivery system receives the commands and deliversthe selected beverage to Frank. The customization director recordsFrank's beverage purchase in the data store.

Example 13

In this example, another exemplary interaction with the customizationdirector will be described. A typical consumer, Alice, approaches theuser interface to customize a beverage purchase. Alice has never usedthe customization system before and has not pre-registered herpreferences. The user interface prompts Alice to enter her user IDnumber or select “NEW” if the consumer is new. Alice selects “NEW” onthe touch screen of the user interface. The customization directorreceives the “NEW” selection and determines which selection options topresent to Alice. The customization director presents variouscustomization options to Alice through the user interface. Some of theoptions include express recommendations, formulation options and aregistration option. The registration option contains various inputareas for the consumer to enter his/her preference data. Thecustomization director then creates a new record for the consumer in thedata store and associates the record with a new user identification(number, password, and the like). This new identification is thendisplayed to the user and preferably is sent to the user through anadditional means. In this example, Alice chooses the formulation optionsand is asked to select the type of bean. Alice selects her desired beantype and then is prompted by the customization director to enter thedesired temperature range of the beverage. Alice then selects somefinishing options such as addition of cream and sugar to theformulation. The customization director then determines thecorresponding commands for the beverage delivery system to produce thecustomized beverage. The customization director sends the commands tothe beverage delivery system and records the customized formulation inthe data store. The beverage delivery system receives the commands andproduces the customized beverage for Alice.

1. A method for delivering an individually customized coffee beverageproduct to an individual consumer, said method comprising the steps of:a) obtaining information regarding said consumer's preferences with acustomization interface; b) processing said information with saidcustomization interface; c) communicating said information to a beveragedelivery system with said customization interface; d) delivering anindividually customized coffee beverage product with said beveragedelivery system, based upon the information processed by thecustomization interface, wherein the beverage delivery system performsthe following steps: (i) holding at least a portion of a beverageextract in contact with coffee grounds in the beverage delivery systemfor from about 5 minutes to about 48 hours after the onset of brewing ofthe extract; (ii) filtering at least a portion of the extract held incontact with the coffee grounds to create a filtered extract; and (iii)using at least a portion of the filtered extract to produce theindividually customized coffee beverage product.
 2. A method fordelivering an individually customized coffee beverage product to anindividual consumer, said method comprising the steps of: a) obtaininginformation regarding said consumer's preferences with a customizationinterface; b) processing said information with said customizationinterface; c) said customization interface communicating with theconsumer to provide an individually customized recommendation to beutilized by the consumer in selecting a suitable beverage option from abeverage delivery system; wherein the beverage delivery system performsthe following steps: (i) holding at least a portion of a beverageextract in contact with coffee grounds in the beverage delivery systemfor from about 5 minutes to about 48 hours after the onset of brewing ofthe extract; (ii) filtering at least a portion of the extract held incontact with the coffee grounds to create a filtered extract; and (iii)using at least a portion of the filtered extract to produce theindividually customized coffee beverage product.
 3. The method of claim2 wherein the consumer inputs said recommendation to the beveragedelivery system.
 4. The method of claim 2 wherein the individuallycustomized coffee beverage product is produced by diluting at least aportion of the filtered extract.
 5. A method for delivering anindividually customized coffee beverage product to an individualconsumer, said method comprising the steps of: a) obtaining informationregarding said consumer's preferences with a customization interface; b)processing said information with said customization interface; c)delivering the individually customized coffee beverage product with abeverage delivery system, based upon the information processed by thecustomization interface, by performing the following steps: (i) holdingat least a portion of a beverage extract in contact with coffee groundsin the beverage delivery system for from about 5 minutes to about 48hours after the onset of brewing of the extract; (ii) filtering aportion of the extract held in contact with the coffee grounds to createa first filtered extract, wherein a second un-filtered extract is leftin contact with the coffee grounds and is of a sufficient amount toprepare at least a second individually customized coffee beverage; and(iii) using at least a portion of the first filtered extract to producethe individually customized coffee beverage.
 6. The method of claim 5wherein the individually customized coffee beverage product is producedby diluting at least a portion of the first filtered extract.
 7. Themethod of claim 6 wherein multiple individually customized coffeebeverage product are prepared from one brew cycle.
 8. A method fordelivering an individually customized customization information relatedto coffee beverage product options to an individual consumer, saidmethod comprising the steps of: a) obtaining information regarding saidconsumer's preferences with a customization interface; b) processingsaid information with said customization interface; c) providing thecustomization information to the individual consumer with saidcustomization interface to be utilized by the consumer in selecting asuitable beverage option from a beverage delivery system; wherein thebeverage delivery system performs the following steps: (i) holding atleast a portion of a beverage extract in contact with coffee grounds inthe beverage delivery system for from about 5 minutes to about 48 hoursafter the onset of brewing of the extract; (ii) filtering at least aportion of the extract held in contact with the coffee grounds to createa filtered extract; and (iii) using at least a portion of the filteredextract to produce the individually customized coffee beverage product.9. A method for delivering an individually customized recommendation forcoffee beverage product options to an individual consumer, said methodcomprising the steps of: a) obtaining information regarding saidconsumer's preferences with a customization interface; b) processingsaid information with said customization interface; c) delivering theindividually customized recommendation to the consumer with saidcustomization interface to be utilized by the consumer in selecting asuitable beverage option from a beverage delivery system; wherein thebeverage delivery system brews a beverage extract and performs at leastone of the following two processes: (i) fractionating the beverageextract during brewing to form a plurality of fractions including atleast an earlier fraction and a later fraction; separately holding atleast two of the plurality of fractions in the beverage delivery systemfor a minimum period of about 5 minutes after the onset of brewing; andusing at least a portion of at least one of the plurality of heldfractions to produce the coffee beverage product; and (ii) holding atleast a portion of the beverage extract in contact with coffee groundsin the beverage delivery system for a minimum period of about 5 minutesafter the onset of brewing of the extract; filtering at least a portionof the extract held in contact with the coffee grounds to create a firstfiltered extract, wherein a second un-filtered extract is left incontact with the coffee grounds; and using at least a portion of thefirst filtered extract to produce the coffee beverage product.
 10. Themethod of claim 9 wherein the consumer inputs said recommendation to thebeverage supply system.
 11. The method of claim 10 wherein a customizedbeverage is delivered by the beverage supply system.
 12. A method fordelivering an individually customized recommendation regarding coffeebeverage product options to an individual consumer, said methodcomprising the steps of; a) obtaining information regarding saidconsumer's preferences with a customization interface; b) processingsaid information with said customization interface; c) delivering theindividually customized recommendation to the consumer with saidcustomization interface to be utilized by the consumer in selecting asuitable beverage option from a beverage delivery system; wherein thebeverage delivery system performs the following steps: (i) holding atleast a portion of a beverage extract in contact with coffee grounds inthe beverage delivery system for a minimum period of about 5 minutesafter the onset of brewing of the extract; (ii) filtering at least aportion of the extract held in contact with the coffee grounds to createa filtered extract; and (iii) using at least a portion of the filteredextract to produce the individually customized coffee beverage product.13. The method of claim 12 wherein the individually customized coffeebeverage product is produced by diluting at least a portion of the firstfiltered extract.
 14. The method of claim 13 wherein multipleindividually customized coffee beverage product are prepared from onebrew cycle.
 15. The method of claim 12 wherein the consumer is given anidentification mechanism for future use with a beverage delivery system.16. The method of claim 1 wherein the customization interfacecontinually assimilates available data to deliver the individuallycustomized recommendation to the consumer.
 17. The method of claim 8wherein the customization interface continually assimilates availabledata to deliver the individually customized recommendation to theconsumer.
 18. The method of claim 9 wherein the customization interfacecontinually assimilates available data to deliver the individuallycustomized recommendation to the consumer.
 19. The method of claim 12wherein the customization interface continually assimilates availabledata to deliver the individually customized recommendation to theconsumer.
 20. A method for providing a customized coffee beverageproduct to a consumer, comprising the steps of: a) obtaining consumerpreference data; b) determining a consumer beverage formulationcorresponding to the consumer preference data; and c) providing theconsumer a customized coffee beverage product corresponding to theconsumer beverage formulation with a beverage delivery system, whereinthe beverage delivery system brews a beverage extract and performs atleast one of the following two processes: (i) fractionating the beverageextract during brewing to form a plurality of fractions including atleast an earlier fraction and a later fraction; separately holding atleast two of the plurality of fractions in the beverage delivery systemfor a minimum period of about 5 minutes after the onset of brewing; andusing at least a portion of at least one of the plurality of heldfractions to produce the customized coffee beverage product based uponthe consumer beverage formulation; and (ii) holding at least a portionof the beverage extract in contact with coffee grounds in the beveragedelivery system for a minimum period of about 5 minutes after the onsetof brewing of the extract; filtering at least a portion of the extractheld in contact with the coffee grounds to create a first filteredextract, wherein a second un-filtered extract is left in contact withthe coffee grounds; and using at least a portion of the first filteredextract to produce the customized coffee beverage product based upon theconsumer beverage formulation.
 21. The method of claim 20, wherein thestep of obtaining consumer preference data comprises: a) collecting auser identification from the consumer; b) retrieving the consumerpreference data from a data store corresponding to the useridentification.
 22. The method of claim 20, wherein the step ofdetermining a consumer beverage formulation comprises implementation ofa mathematical algorithm.
 23. The method of claim 22, further comprisingthe steps of: a) obtaining consumer feedback data from the consumer onthe customized beverage; and b) incorporating the consumer feedback datainto the mathematical algorithm.
 24. A method for providing arecommendation to a consumer for a retail beverage product to aconsumer, comprising the steps of: a) obtaining consumer preferencedata; b) determining one or more retail consumer beverage productscorresponding to the consumer preference data; and c) providing theconsumer a recommendation of one or more retail beverage productscorresponding to the one or more retail consumer beverage productssuitable for said consumer based upon said consumer's preferences; d)providing the consumer a customized coffee beverage productcorresponding to the consumer preference data with a beverage deliverysystem, wherein the beverage delivery system brews a beverage extractand performs at least one of the following two processes: (i)fractionating the beverage extract during brewing to form a plurality offractions including at least an earlier fraction and a later fraction;separately holding at least two of the plurality of fractions in thebeverage delivery system for a minimum period of about 5 minutes afterthe onset of brewing; and using at least a portion of at least one ofthe plurality of held fractions to produce the customized coffeebeverage product based upon the collected consumer preference data; and(ii) holding at least a portion of the beverage extract in contact withcoffee grounds in the beverage delivery system for a minimum period ofabout 5 minutes after the onset of brewing of the extract; filtering atleast a portion of the extract held in contact with the coffee groundsto create a first filtered extract, wherein a second un-filtered extractis left in contact with the coffee grounds; and using at least a portionof the first filtered extract to produce the customized coffee beverageproduct based upon the collected consumer preference data.
 25. Themethod of claim 24, wherein the steps of obtaining consumer preferencedata comprises: a) collecting a user identification from the consumer;b) retrieving the consumer preference data from a data storecorresponding to the user identification.
 26. The method of claim 24,wherein the step of obtaining consumer preference data comprisesallowing the consumer to sample one or more consumer products sold inthe retail environment.
 27. The method of claim 24, wherein the step ofdetermining a consumer beverage product comprises implementation of amathematical algorithm.
 28. A method of providing a customized coffeebeverage product to a consumer, comprising the steps of: a) obtainingconsumer preference data; b) determining a consumer beverage formulationcorresponding to the consumer preference data; and c) providing theconsumer a customized coffee beverage product corresponding to theconsumer beverage formulation with a beverage delivery system; whereinthe beverage delivery system brews a beverage extract and performs atleast one of the following two processes: (i) fractionating the beverageextract during brewing to form a plurality of fractions including atleast an earlier fraction and a later fraction; separately holding atleast two of the plurality of fractions in the beverage delivery systemfor a minimum period of about 5 minutes after the onset of brewing; andusing at least a portion of at least one of the plurality of heldfractions to produce the customized coffee beverage product based uponthe consumer beverage formulation; and (ii) holding at least a portionof the beverage extract in contact with coffee grounds in the beveragedelivery system for a minimum period of about 5 minutes after the onsetof brewing of the extract; filtering at least a portion of the extractheld in contact with the coffee grounds to create a first filteredextract, wherein a second un-filtered extract is left in contact withthe coffee grounds; and using at least a portion of the first filteredextract to produce the customized coffee beverage product based upon theconsumer beverage formulation.
 29. The method of claim 28, wherein afterthe customized beverage is provided to the consumer, the consumer isprovided with recommendations for other products suitable for saidconsumer based upon consumer preference data.
 30. The method of claim 29wherein said consumer preference data is combined with seasonal orpromotional offerings which are inputted into the consumerrecommendations.
 31. The method of claim 29 wherein the consumerrecommendations include information about one or more retail products.32. The method of claim 29 wherein the consumer preference data includesdata generated from samples of products sold in the retail environment.33. The method of claim 29 wherein the consumer preference data includesdata generated from previously delivered customized beverages or samplesthereof.
 34. A method of providing a customized coffee beverage productto a consumer, comprising the steps of: collecting a customer identifierfrom the consumer; retrieving consumer preference data corresponding tothe customer identifier from a data store with a customization director;providing one or more customization options to the consumer based uponthe consumer preference data; receiving consumer's inputtedcustomization options with the customization director; analyzingconsumer's inputted customization options with the customizationdirector; providing the consumer the customized coffee beverage productwith a beverage delivery system corresponding to the consumer's inputtedcustomization options; and wherein the beverage delivery system brews abeverage extract and performs at least one of the following twoprocesses: (i) fractionating the beverage extract during brewing to forma plurality of fractions including at least an earlier fraction and alater fraction; separately holding at least two of the plurality offractions in the beverage delivery system for a minimum period of about5 minutes after the onset of brewing; and using at least a portion of atleast one of the plurality of held fractions to produce the customizedcoffee beverage product based upon the consumer's inputted customizationoptions; and (ii) holding at least a portion of the beverage extract incontact with coffee grounds in the beverage delivery system for aminimum period of about 5 minutes after the onset of brewing of theextract; filtering at least a portion of the extract held in contactwith the coffee grounds to create a first filtered extract, wherein asecond un-filtered extract is left in contact with the coffee grounds;and using at least a portion of the first filtered extract to producethe customized coffee beverage product based upon the consumer'sinputted customization options.
 35. The method of claim 34 furthercomprising the step of prompting the consumer to input consumer feedbackdata.
 36. The method of claim 34 wherein the customization optionscomprise one or more of strength, flavor, type of coffee bean,temperature, and finishing option.
 37. The method of claim 34 furthercomprising the step of providing the consumer the opportunity to createand save customization options for future beverage orders.
 38. Themethod of claim 34 further comprising the step of storing informationregarding the consumer's inputted customization options in the datastore in a record corresponding to the customer identifier.
 39. Themethod of claim 34 wherein the customization director is locatedremotely from the beverage delivery system.